Ingredients 8
Servings 1


Serving Change
  • 300
  • 3
    active dried yeast
  • 200
  • 1
    quantity starter dough (see recipe)
  • 5
  • 8
    cloves garlic, chopped (use more, if desired)
  • 65
    olive oil
  • 4
    large sprigs fresh rosemary


HAND METHOD: Place flour on a clean surface and make a well in centre. Sprinkle yeast and water into well and allow to stand for 1 minute, or until starting to bubble. Break starter dough into 2 cm squares and place in well. Add salt, garlic, olive oil and rosemary, reserving a little oil for brushing and rosemary to sprinkle over. Using a wooden spoon or spatula, mix to make a dough. Knead for 15 minutes, until dough is smooth and elastic. ELECTRIC MIXER: Place starter dough in mixer with water and yeast and mix at low speed for 2 minutes. Add remaining ingredients, reserving a little olive oil and fresh rosemary. Knead at low speed for 5 to 10 minutes. Remove. Halve dough and shape into rounds. Cover with a clean, dry tea towel and allow to rest at room temperature for 45 minutes in a draught-free place. Brush 2 x 24 cm diameter cake pans with olive oil. Flatten dough with your hands, then make indentations in rounds with your fingers. Brush with oil and sprinkle fresh rosemary on top, then place dough in pans, cover with a clean, dry cloth and allow to rest in a warm place until doubled in size, about 1 1/2 hours. Bake at 200 ºC for approximately 25 minutes, or until golden. TOTAL KILOJOULE COUNT: 6 700 kJ (1 600 Cal). A portion: 250 kJ (60 Cal). Makes 2 (about 16 slices).

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